Mediterranean Eggs with Feta
15 min • 280 cal
American • Breakfast
Sheet Pan Easter Breakfast Hash with Eggs & Ham
30 minEasy6 servings
🧮Serving Size Calculator
6
servings
320
calories
18g
protein
28g
carbs
16g
fat
Ingredients
- 1 lb baby potatoes, halved
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, diced
- 8 oz leftover Easter ham, cubed
- 3 tbsp olive oil
- 1 tsp garlic powder
- Salt and black pepper to taste
- 6 large eggs
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- Fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Spread potatoes on a large sheet pan, drizzle with 2 tbsp olive oil, season with salt, pepper and garlic powder. Roast for 15 minutes.
- 3
Add bell peppers, red onion and ham to the pan. Drizzle with remaining olive oil, toss and roast another 10 minutes until potatoes are golden.
- 4
Make 6 wells in the vegetable mixture and crack an egg into each well.
- 5
Sprinkle shredded cheese over everything and return to the oven for 5-7 minutes until eggs are set but yolks are still runny.
- 6
Garnish with green onions and fresh parsley. Serve immediately from the pan.
Pro Tips
💡
Use leftover Easter ham for a zero-waste holiday meal.
💡
Don't overbake the eggs — they continue cooking on the hot pan after removal.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How to make Sheet Pan Easter Breakfast Hash with Eggs & Ham?
Follow the step-by-step instructions above. This recipe takes about 30 min and is rated easy difficulty.
Is Sheet Pan Easter Breakfast Hash with Eggs & Ham suitable for meal prep?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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